Pumpkin Pie (Dairy, Egg, and Gluten Free)

Dairy-free and egg-free pumpkin pie filling using any pie crust of choice. I am gluten free, so like the Mi-Del® graham cracker pie crust from Whole Foods. Tastes like a Libby's® Pumpkin Pie that my 3-year-old loved!

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 227 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons cornstarch
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) package silken tofu
• ½ teaspoon pure vanilla extract
• ¾ cup baker's sugar
• 1 gluten-free graham cracker crust (such as Mi-Del®)

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Combine pumpkin puree, tofu, sugar, cornstarch, cinnamon, salt, vanilla extract, ginger, and cloves in a blender. Blend until silky smooth, scraping down the sides of the blender as needed. Pour mixture into pie crust.

Step 3

Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F (175 degrees C); bake until a knife inserted in the center comes out clean, 40 to 50 minutes.

Step 4

Refrigerate pie until chilled and set, 8 hours to overnight.